These muffins are unbelievably moist, you would be shocked they are a complete imposter of a traditionally baked muffin. They are FREE OF GLUTEN, GRAINS, REFINED SUGAR, AND DAIRY. PROOF That foods can taste unreal without unnecessary sugars and additives by getting creative with lots of spices.
Vegetarian & Paleo approved- I just LOVE when I come upon one of these- they are few & far between.
Recipe from The Whole Journey.
MUST TRY NOW.
2 1/4 CUP BLANCHED ALMOND FLOUR
1/2 t BAKING SODA
1/2 t SEA SALT
2 t CINNAMON
1 t NUTMEG
1/2 t ALLSPICE
1/2 t CLOVES
1/2 t GINGER
3 T COCONUT OIL
3 EGGS
3 T HONEY
2 T VANILLA EXTRACT
1 CUP CARROTS*
*I really enjoy using dehydrated carrots from Honeyville Farms. Carrots are rehydrated before measuring.
Mix wet ingredients. Mix Dry ingredients. Mix together. Fold in carrots. If batter seems too dry & stiff, add extra water in 1 Tablespoon increments, though batter will be thick like cookie dough. Spoon batter into muffin tins 1/2 full for smaller muffins, or 3/4 full for larger.
Cool completely before serving or frosting, if using. These work great with the HOLIDAY FROSTING shown below, previous blog post.
If you are using regular carrots and not the rehydrated ones, do you shred them or cut them and cook them in some water till they are soft? Also, how many muffins are you making with this recipe? Thanks, Renee
If using regular raw carrots, I do shred them. Best using food processor or high-speed blender, such as blendtec. That recipe makes at least 8 regular size muffins. WAY TO GO on trying something new!!